Fettuccine with shrimps in creamy sauce
3 servings
15 minutes
Fettuccine with shrimp in creamy sauce is a dish embodying the elegance of Italian cuisine. Legend has it that fettuccine pasta originated in Rome and quickly won the hearts of gourmets worldwide. In this recipe, tender shrimp harmoniously blend with a velvety sauce made from cream, butter, and aromatic herbs. The taste is refined and soft, with delicate sea notes highlighted by the spiciness of parmesan and the freshness of basil. This dish is perfect for both a cozy dinner and a festive feast. Fettuccine cooked al dente is enveloped in sauce, creating a unique combination of textures. Serving it with shrimp and greens makes it not only delicious but also aesthetically appealing, worthy of restaurant quality.
1
Bring water to a boil, add salt, toss in the shrimp, and cook for 5-6 minutes. At the same time, sauté flour in butter in a pan, then add cream, chopped parsley, and reduce by a third.
- Peeled boiled shrimps: 300 g
- Wheat flour: 1 tablespoon
- Butter: 25 g
- Cream 20%: 200 ml
- Chopped parsley: 1 tablespoon
2
Transfer the cooked shrimp to a bowl and let them cool. In the same water they were cooked in, add the fettuccine and cook for the recommended time on the package until al dente (for me, this takes 6 minutes). Drain in a colander.
- Fettuccine pasta: 400 g
3
Clean the shrimp (if necessary), transfer most of them to a pan with sauce, and add the fettuccine as well. Add dry basil, heat for a minute, and serve on plates.
- Peeled boiled shrimps: 300 g
- Fettuccine pasta: 400 g
- Dried basil: pinch
4
Garnish with remaining shrimp, a basil leaf, and a sprig of parsley, optionally sprinkle with parmesan.
- Peeled boiled shrimps: 300 g
- Basil leaves: 4 pieces
- Chopped parsley: 1 tablespoon
- Grated Parmesan cheese: 3 tablespoons